Creole Food Festival aims to gather people in Brooklyn around food and culture with global focus

The Creole Food Festival will make its Brooklyn debut later this month under the bridge. For its seventh edition, the three-day gathering at Emily Roebling Plaza from Sept. 26 to 28 will feature chefs, vendors and performers from communities deeply connected to Afro-Culture and Creole heritage.

Co-founded in 2018 in New York by Haitian-American entrepreneur Fabrice Armand and his business partner Elkhair Balla, the festival has become a major culinary and cultural event. Past editions have been held in New Orleans, Miami and Atlanta, bringing visibility to chefs of color across Africa, the Caribbean and the Americas.

This year’s program includes a Creole brunch, grand tastings and a new “Creole Carnival” barbecue to open the celebrations. Grammy-nominated vocalist Stacy Barthe, a Brooklyn native, will headline performances and debut her latest album during the weekend of Creole Culture event.

L-R : Frabrice Armand, business developer, marketing strategist and co-founder of Creole Food Festival. Photo: Courtesy of Fabrice Armand’s communications team | Elkhair Balla, Senior Executive at Investment Promotion Agency, Qatar, and co-founder of Creole Food Festival. Photo via Elkhair Balla’s LinkedIn

In a recent interview with The Haitian Times, Armand said the festival was designed to showcase overlooked culinary talent and build bridges through shared heritage. 

“We are the only food festival that connects Africa, the Caribbean, Latin America, South America, and the U.S. South.”

Fabrice Armand, Co-founder of Creole Food Festival

“Doing this around food and culture was the best way to start,” he said. “We are the only food festival that connects Africa, the Caribbean, Latin America, and the South of the United States all at once. It’s about uniting the Afro-diaspora, showcasing chefs and musicians, and teaching people that Creole is global.”

Frabrice Armand, business developer, marketing strategist and co-founder of Creole Food Festival. Photo: Courtesy of Fabrice Armand’s communications team
A highlight of some of the menus served during the 2024 Creole Food Festival at IXTA NYC, Manhattan, New York. Photo: Courtesy of Fabrice Armand’s communications team

Attendees can expect tastings of dishes rooted in Haitian, Cuban, Brazilian, Ghanaian, Afro-French and Southern Creole traditions. Stephan Berrouet Durand of Taste of Haiti and Todd Richards, an award-winning chef and James Beard Foundation Awards nominee known for his contemporary cooking style rooted in soul and Southern U.S. cuisine, will curate a diverse lineup of talent. 

Armand and his team select chefs through community recommendations, tastings and open calls. Over the past six years, the festival has showcased award-winning Black and Brown chefs, helping to boost their visibility in an industry where such recognition has often been limited.

“This move to Brooklyn allows us to grow our footprint, welcome more guests, and introduce exciting new elements that elevate the entire festival experience.”

Fabrice Armand, Co-founder of Creole Food Festival-

The festival is organized in partnership with Time Out Market, aiming to create opportunities for people to connect and learn through food and music. Cooking demos, beverage stalls and tourism booths will also highlight the richness of Creole identity beyond Haiti and Louisiana.

Beyond the annual event, Armand is preparing to launch a global parent company, Creole Food Culture, that will extend the festival’s mission year-round through media, storytelling and cultural programs. “The festival is the centerpiece, but we realized we needed a broader platform for the macro needs of our diverse communities,” he said.

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Despite growing popularity and success, the festival has faced sponsorship challenges.

 “Despite all, we’ve been able to host an event of this magnitude with no more than $10,000 to $15,000 in sponsorships,” Armand said. “It’s a testament to our resilience, determination and the support of our community.”

For Armand, who emigrated from Haiti as a child, the project is deeply personal.

 “Haiti is a perfect reflection of Creole identity,” he said. “Our food blends African, French, Spanish, and Middle Eastern influences. In that sense, Creole culture is about diversity, resilience, and global excellence.”

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